Thursday, March 5, 2020

Grandma Walter's Chili Sauce


  • 30 Plum Tomatoes, rinsed and chopped
  • 4 Large Sweet Onions, chopped
  • 2 Jalepeno Peppers, chopped
  • 2 Finger Peppers, chopped
  • 2 Sweet Bell Peppers, one red and one green, chopped
  • 2 Tablespoons Salt
  • 2 Cups White Vinegar
  • 15 Tablespoons sugar


Combine all ingredients in a large pot. Bring to a boil and simmer for 3 hours. Place in sterilized mason jars.

Posted by Debi

Grandma Walter's Mustard Pickle

Tom's grandmother was German and he remembers how much he enjoyed her Mustard Pickles. She had her own garden which made her recipe all the better. Every Christmas we could count on a package arriving with several jars of Mustard Pickle and Chili Sauce. Family recipes handed down from generation to generation are the best.  (Sorry I don't have a photo yet. Hopefully I'll get one when I make the next batch).



  • 4 quarts pickling cucumbers, washed and sliced
  • 1 head cauliflower, washed, drained and chopped
  • 1 quart small whole onions, washed and halved
  • 6 sweet red bell peppers, washed, sliced in strips
Soak overnight in water with a handful of salt.

Drain. Add 1 cup vinegar, 1 cup water and boil until tender. Drain. Make the Mustard Sauce as follows...

Mustard Sauce:
  • 5 cups White Vinegar
  • 5 cups Brown Sugar
  • 3 teaspoons Turmeric powder
  • 3 teaspoons Dry Mustard
  • 1 cup flour made smooth with a little water
Cook until sauce thickens. Add Pickle Mixture to sauce. Bring to a boil and seal in sterilized mason jars. 

Posted by Debi

Mom's Italian Meat Sauce

This is my Mother-in-love's Italian sauce recipe. She loved to make this for our family on special occasions. There is nothing that says love more than a large pot of sauce on the stove ready to delight family and friends at the table.


  • 1 pound ground italian sausage and/or ground beef
  • 2 large can Diced Tomatoes, undrained
  • 2 large can Tomato Puree
  • 6 Tablespoons tomato paste
  • Oregano, to taste (approximately 2-3 T.)
  • Italian Seasoning, to taste (approximately 2-3 T.)
  • 2 Bay Leaves
  • Garlic Powder, 1/2 teaspoon, or more if desired
  • Salt to taste
  • 2 leftover, bone-in pork chops


    Brown ground meat in large skillet. Drain fat and set aside.
    In large pot add 8 ingredients stirring well. Add the ground meat and pork chops. Allow to simmer on stove for 2-3 hours. Or you can make this a day ahead. It's always better the next day. 

    Serve hot over pasta of your choice. Be sure to add freshly grated Pecorino Romano cheese on top.

    Buon appetito!

    Monday, January 6, 2020

    Crispy Smashed Potatoes


    • 4 lbs small to medium red potatoes
    • 2 T. Plus 1/4 t. salt
    • 8 T. Olive oil, divided
    • 1/2 t. Garlic powder
    • 1/2 t. Onion powder
    • Freshly ground black pepper, to taste
    • 4 T. Chopped fresh parsley, chives and/or green onion

    1. Scrub potatoes and rinse over running water. Remove any nubby sprouts. Place them in large Dutch oven or pot.
    2. Fill the pot with water until the potatoes are submerged and covered by an inch. Add 1 T. of salt. Bring to a boil over medium high heat and continue until potatoes are easily priced through by a fork. Around 20-25 minutes.
    3. While potatoes cook, preheat the oven to 425 and drizzle 1T olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly coated.
    4. When the potatoes are done, drain them and let them cook for at least 5 minutes.until they can be handled.
    5. Evenly distribute the potatoes on the prepared pan and use the bottom of a glass to gently smash each potato to a height of about 1/2 inch. The thinner they are the crispier they will be.
    6. Drizzle the remaining 3 T of oil over the smashed potatoes. Sprinkles the remaining ingredients over the potatoes.
    7. Bake until potatoes are nice and golden on the edges, about 25-30 minutes. Sprinkle with chopped herbs and serve hot.